Greek Chicken Veggie Foil Packets (Printer-Friendly)

Tender chicken and fresh vegetables baked with lemon and oregano in foil for a zesty, healthy meal.

# What You Need:

→ Protein

01 - 4 boneless, skinless chicken breasts, approximately 5.3 oz each

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium zucchini, sliced into rounds
05 - 1 red onion, cut into wedges
06 - 7 oz cherry tomatoes, halved
07 - 3.5 oz pitted Kalamata olives

→ Marinade & Flavors

08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice, approximately 1 lemon
10 - 2 teaspoons dried oregano
11 - 2 cloves garlic, minced
12 - 1 teaspoon salt
13 - ½ teaspoon freshly ground black pepper
14 - Zest of 1 lemon

→ Garnish

15 - 3.5 oz feta cheese, crumbled
16 - Fresh parsley, chopped
17 - Additional lemon wedges, for serving

# Directions:

01 - Preheat the oven to 400°F, or preheat a grill to medium-high heat.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, oregano, minced garlic, salt, and pepper until well combined.
03 - Place the chicken breasts in a large bowl or zip-top bag. Pour half of the marinade over the chicken and toss to coat evenly. Allow to marinate for at least 10 minutes, up to 1 hour for optimal flavor development.
04 - Prepare four large sheets of heavy-duty aluminum foil, each approximately 12 inches by 16 inches.
05 - Divide the sliced bell peppers, zucchini, red onion, cherry tomatoes, and Kalamata olives evenly among the foil sheets, arranging them in the center of each sheet.
06 - Place a marinated chicken breast on top of each pile of vegetables. Drizzle the remaining marinade evenly over each packet.
07 - Fold the foil over the chicken and vegetables to create a completely sealed packet. Place packets on a baking sheet if using the oven, or directly on the grill grates if grilling.
08 - Bake or grill for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer.
09 - Carefully open the foil packets, taking precautions against hot steam. Top each packet with crumbled feta cheese and fresh parsley. Serve immediately with additional lemon wedges on the side.

# Expert Suggestions:

01 -
  • Everything cooks together: The chicken steams gently while the vegetables release their own juices, creating a sauce that tastes like you've been simmering this for hours.
  • Your kitchen stays cool: No hot pans splattering oil, just neat little packets you can throw on the grill or in the oven.
  • Meal prep magic: Assemble them in the morning and cook whenever hunger strikes, which means busy weeknights suddenly feel manageable.
02 -
  • Don't skip the resting time after cooking: A minute of rest lets the steam settle so you won't burn your face when you open it, and it also lets the chicken relax slightly so it stays juicy.
  • Seal your foil really well: I learned this the hard way when a corner came loose and half the liquid ran out; now I fold the edges twice to make sure everything stays sealed.
03 -
  • Buy heavy-duty foil: Regular foil tears easily when you're handling raw vegetables, and heavy-duty costs just a few cents more per sheet.
  • Make the marinade taste bold: Since it's going to be the only sauce, don't be timid with the lemon juice or oregano; trust that everything will mellow slightly during cooking.
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